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Horizontal image of a white dinner plate with farfalle mixed with chicken slices and assorted vegetables in a green sauce next to a fork and napkin.

Pesto Chicken Pasta with Asparagus and Sun-Dried Tomatoes

  • Author: Fanny Slater
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


Craving a satisfying pasta dish? Our medley of juicy grilled chicken, tender asparagus, pesto, and sun-dried tomatoes hits the spot.


  • 1 12-ounce box farfalle pasta
  • 4 boneless, skinless chicken breasts (about 2 1/2-3 pounds)
  • 5 tablespoons olive oil, divided
  • 1 1/4 teaspoons coarse salt, divided, plus more to taste
  • 3/4 teaspoon freshly ground black pepper, divided, plus more to taste
  • 1 1/2 pounds asparagus, trimmed
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup basil pesto
  • Fresh basil, for garnish (optional)
  • Grated parmesan or pecorino Romano, for serving


  1. Bring a large pot of salted water to a boil. 
  2. While the water is heating up, preheat a grill or grill pan to a level between medium and medium-high heat, around 400°F.
  3. Coat both sides of the chicken breasts with 2 tablespoons of the olive oil. Season both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
  4. Place the asparagus in a large bowl. Add 2 tablespoons olive oil and the remaining salt and pepper. Toss to coat.
  5. Place the chicken on the grill or grill pan and cook on one side for 5 minutes. Flip and cook for an additional 4-6 minutes, or until a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 165°F. Using clean tongs, transfer the chicken breasts to a plate and allow them to rest for at least 5 minutes before slicing.
  6. Place the asparagus in a single layer on the grill or grill pan. Cook, turning occasionally, until tender and lightly charred, about 4-5 minutes depending on their thickness.
  7. While the chicken is resting and the asparagus is cooking, cook the pasta until al dente, according to package instructions. 
  8. Before draining, reserve 1/4 cup of the starchy cooking water. Drain the noodles, and return them to the pot off the heat. Toss with 1 tablespoon olive oil to prevent sticking. Set aside.
  9. Slice the chicken and asparagus on a cutting board into bite-size pieces and add them to the pot with the pasta. Add the sun-dried tomatoes and reserved pasta water. 
  10. Toss to combine. Season to taste with additional salt and pepper.
  11. Turn the heat on medium-low and stir occasionally until everything is warm, about 5 minutes. 
  12. Remove the pot from the heat and stir in the pesto. Transfer to a serving bowl or platter, garnish with basil if using, and serve immediately with grated parmesan.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Pasta
  • Cuisine: Italian

Keywords: chicken, pesto, pasta, grilled, basil, asparagus, sun-dried tomato